Fennel Salmon Carpaccio

[kirra]

Fennel Salmon Carpaccio

Ingredients:

1 small fennel bulb and its green
1/2 tsp sea salt
1 tsp finely chopped mint
1 tsp finely chopped dill (I use the green from the fennel bulb)
1 tsp sugar
1 lemon, juiced
300 g (11 oz) sashimi salmon, skinned and boned
small capers
Olive oil

Preparation:

Wash the fennel and remove the green feathery parts. Slice the bulb paper thin. You might need the help of your mandoline if you think you cannot slice super thinly. Chop the feathery parts of the fennel green, the mint and dill.

Squeeze the juice of the lemon. Mix together the sea salt, the chopped herbs, the sugar and lemon juice and pour over the fennel slices. Mix well. Cover and place in the fridge for a min of 1 hour (I went with 2 hours).

Wrap your fish in plastic wrap and place it in the freezer for 30 minites so that it is easier to slice it. The flesh gets firmer.

Take it out and slice it paper-thinly. Take appetizer plates and arrange a layer of salmon on top. Top with the fennel slices and then pour a dash of olive oil on each plate. Add the capers and decorate with a few sprigs of feathery fennel greens.

Serve immediately because the lemon juice cooks the fish quickly.